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Originally shared on the web 03/14/2011

4 boneless, skinless chicken breasts
1/2 c. butter
10 T. all-purpose flour
3-1/2 c. milk
4 to 6 cubes chicken bouillon
pepper to taste
4 biscuits, split

In a stockpot over medium heat, place chicken and enough water to cover. Simmer until juices run clear when chicken is pierced, about 20 minutes. Remove chicken from stockpot, reserving 3-1/2 cups broth. Set chicken aside until cool; cut into bite-size pieces. In a saucepan, melt butter and slowly add flour, stirring constantly until thickened. Gradually add reserved broth; continue stirring until thickened. Pour milk into mixture; add bouillon, chicken and pepper. Cook until bouillon is dissolved. Serve over split biscuits. Makes 4 servings